Recipe - Cinnamon Oat Rolls

TOPPING
One fourth cup Firmly packed light brown
sugar
One fourth cup Light corn syrup
2 tablespoon Butter

ROLLS
1 pound Frozen bread dough; thawed
overnight in refrigerator
1 cup Quick or old fashioned oats
1/3 cup Firmly packed light brown
sugar
2 teaspoon Ground cinnamon
1/3 cup Butter or margarine; melted
1 cup Raisins

In small saucepan over medium heat, cook topping ingredients until sugar
dissolves. Pour into greased 9" square pan. Let dough stand, covered, at
room temp for 15 minutes to relax. Combine oats, brown sugar, and cinnamon.
Add butter; mix well. stir in raisins; set aside. Roll dough into 12x10"
rectangle. (Dough will be very elastic.) Spread evenly with oat mixture to
within 1/2" of edges. Roll up, starting from long side, pinching seam to
seal. Cut into 9 slices about 11/4" thick; place in prepared pan, cut
sides down. Cover loosely with plastic wrap; let rise in warm place 30
minutes or until nearly double in size. Bake uncovered in 350 degree oven
for 3035 minutes or until golden brown. Invert onto serving platter. Serve
warm.

Recipe by: EVERYBODY COOKS

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
14, 1998